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Ingredients for the muffins:
- 13/4 cups all-purpose flour
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 21/2 teaspoons pumpkin spice
- 15 oz pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
Ingredients for the cream cheese filling:
- 4 Oz cream cheese, room temperature
- 2 tablespoons granulated sugar
- 1 tablespoon flour
- 1 teaspoon milk
- 1 teaspoon vanilla extract
Cooking instructions:
- Start by preheating your oven at 350°
- In a large mixing bowl, combine 3/4 cup white sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix until well blended.
- Then Add 2 eggs,1 teaspoon vanilla extract, and 15 oz pumpkin puree to the sugar-oil mixture.
Whisk until fully combined
- Next In a separate bowl, mix 1 3/4 cups all purpose flour, 1 teaspoon baking soda, and 2 1/2 teaspoons pumpkin spice.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
- Scoop the pumpkin batter into the prepared muffin cups
- In a small bowl, mix 4 oz room temperature cream cheese, 2 tablespoons granulated sugar, 1 tablespoon flour, 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth. Transfer the cream cheese mixture into a piping bag or a ziplock bag with the corner snipped off. Pipe a dollop of the filling into the center of each muffin cup.
- Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once muffins are done let cool for 20 min and enjoy